I own almost all of her cookbooks including this one. And I've tried pretty much everything in those - you CANNOT go wrong with Madhur. All of the recipes turn out exactly as she describes them, and as you'll find in some of the best restaurants in India.

well wouldn't it be a beautiful thing, where instead of being so worried about quality control, maybe the chef could think about how to make it taste better without the goat cheese? she/he is the chef after all, not a recipe-reading automaton. perhaps it won't taste as great. but simple human interaction between the chef and the eater would be a cute thing in itself. it's called being human, spontaneous. it's what organic is, not only in terms of food, but in terms of spirit.

try baked tofu. it's chewier so although it doesn't look white, it holds up better to the sauce/gravy and also is (or feels like) more neutral in taste as compared to the regular tofu. i often saute my paneer anyway before adding sauce, since it holds together well, the baked tofu sort of fakes it out.

25 pods of cardamom, 1.5 oz vodka, in a bottle for 2 weeks. Excellent cardamom extract.. use for everything - halwa, shrikhand (an amazing Indian yogurt-based dessert) and EVEN in tea. Takes the trouble out of peeling, crushing the pods and seeing the little specks that don't look pretty in some desserts.

No, an omelete with a missing filling. 30 to 60 seconds? If you have a 100% variation between two cooking times, what's the point of even mentioning it. Yeah, I'm going to put a recipe up for a cake, you can bake it for 1-2 hours.